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Understanding functional connectivity after consuming meat can be essential to fully understanding consumer’s preferences and the connection to certain flavor compounds. The objective of this study was to determine differences in the functional brain connectivity of consumers after consuming grass-fed beef, grain-fed beef and chicken while determining the different chemical and volatile components that differentiate the treatments.

meat and muscle biology

The Effect of Grain and Grass Fed Beef and Chicken Breast Consumption on the Functional Connectivity in the Brain Using Resting State Functional Magnetic Resonance Imaging